3 c. sugar
1 c. sour cream
2 tsp. vanilla
5 c. pecan halves

Combine sugar and sour cream in a heavy 2 1/2 quart saucepan. Cook over low heat, stirring constantly until mixture reaches soft ball stage (240 degrees). Remove from heat and stir in vanilla. Continue stirring until mixture begins to cool. Add pecans mixing well. Place pecans individually on waxed paper. Cool completely. Yields about 6 cups.